Honey Sesame Salmon with Fennel/Citrus

Preheat Oven: 300°F (150°C).

Prepare the Salmon:
Pat the salmon fillet dry using paper towels and season it with kosher salt.
In a small bowl, whisk together the honey and toasted sesame oil. Liberally brush the honey and sesame oil mixture over the salmon fillet. Sprinkle the toasted sesame seeds evenly over the salmon.
Place the seasoned salmon fillet in the preheated oven and bake for 18-20 minutes or until the center of the salmon reaches 130°F (54°C).
let it rest for 5.

While the salmon is cooking, prepare the salad in a large bowl. Combine the thinly sliced fennel, clementine segments, shallots, and radishes.
Toss the ingredients together until well mixed.
Season the salad with rice wine vinegar and add kosher salt to taste. Transfer the rested salmon to a serving platter. Top the salmon with the prepared fennel salad, evenly distributing the ingredients.
Drizzle the Fly by Jing Zhong Dumpling Sauce over the entire dish, to taste - a little goes a long way.
Garnish the dish with fennel fronds.